A Citrus-Seared Wild Salmon Salad Recipe That Doesn’t Scare Me

I don’t love to cook. I get stuck in ruts. And now that my daughter is a tornado at dinnertime, I try to stick with super-easy and fast meals. But this recipe may be enough to make me branch out. Fish has always intimidated me, especially because my husband is super sensitive about fish. But this salmon recipe? I think I could tackle it! Besides, the health factor on this dish, which came to us courtesy of Florida Citrus, is crazytown. Many of its ingredients, including orange juice, salmon, dark leafy greens and nuts contain important nutrients and antioxidants known to help promote cardiovascular health. If you’re short on time, skip the homemade honey pecans and pick them up at the store. Enjoy!

Citrus-Seared Wild Salmon Salad Recipe

Prep Time: 1 hour
Total Time: 3 hours (includes 2 hours for marinating)

Honey Pecans*

Ingredients
1/2 tbsp tamari sauce or soy sauce
2 tbsp honey
Cayenne pepper and salt to taste
1/2 c pecan halves

Directions
Preheat oven to 350 degrees F. Combine all ingredients in small saucepan and place over medium heat. Simmer four minutes then drain. Place pecans on a wire rack placed over a cookie sheet and roast for about 10 minutes, until toasted. Remove from oven and let cool completely on rack. Lightly chop pecans into 1/4-inch pieces.

*Note: Store-bought honey pecans can be substituted.